CN103478627B - Preparation method of dried figs - Google Patents

Abstract

The invention provides a method for preparing dried figs, which belongs to the field of methods for preparing dried figs. In the present invention, freshly picked fig fruits with peduncles are washed, greened, color-protected, dried, sterilized and packaged to obtain the finished product. Using the method provided by the invention to prepare dried figs is simple, safe, and highly automated, and is beneficial to large-scale industrial production; the prepared dried fruit has a complete shape, a golden color, and a sense of transparency; the prepared dried fruit does not contain any harmful additives, and the fruit The nutrient composition loss is little, has the natural fragrance of figs, and the taste is good.

Description

Preparation method of dried fig fruit

technical field

The invention belongs to a method for making dried fruit, in particular to a method for preparing dried fig.

Background technique

Fig is a berry tree species, the edible rate is as high as 92%, the fruit is thin and seedless, the flesh is soft, and the flavor is sweet. The fruit contains a variety of substances needed by the human body such as: amino acids, various sugars, hydrolytic enzymes, vitamins, phosphorus, calcium and other minerals; the fruit contains a large amount of pectin and vitamins. After the fruit absorbs water and swells, it can absorb various Chemical substances, so after eating figs, various harmful substances in the intestinal tract can be absorbed and then excreted, which can purify the intestinal tract, promote the reproduction of beneficial bacteria, inhibit blood sugar, maintain normal cholesterol levels, and quickly eliminate harmful substances; figs There are also rich enzymes such as protease, lipase, amylase and oxidase, which can promote the decomposition of protein and contribute to the good effect of digestion; in addition, figs contain a variety of anticancer substances, such as mountain benzaldehyde , bergamot lactone, psoralen and other anti-cancer substances that have obvious inhibitory effects on cancer cells; in addition, figs contain a large amount of selenium, which is 400 times that of garlic. Selenium is an immune enhancer that can scavenge free radicals, Protects cell membranes from oxidation, can regulate cardiovascular and cerebrovascular, blood sugar, blood pressure, has anti-viral effect, and has liver-protecting and anti-cancer effects.

The water content of fresh figs is as high as 78%, and it exists in three states: free water, colloidal water and combined water. Due to the relatively high water content, it is difficult to store and transport. The production of dried fruit is to remove part of the water. The water removed during the fruit drying process is mainly free water and part of colloidal water. The existing method of fruit drying is The natural drying method has the disadvantages of low production efficiency, high labor intensity of workers, and low yield rate.

Contents of the invention

The invention provides a method for processing dried figs. The dried figs produced by the method have good taste and less loss of nutritional components. The present invention is realized by following technical scheme:

A kind of preparation method of dried fig, is characterized in that comprising the following content:

(1) Washing the fig fruit;

(2) Carrying out the greening treatment on the cleaned fig fruit;

(3) Carry out color protection treatment to the fig fruit after killing green;

(4) Drying the color-protected fig fruit;

(5) Sterilizing the dried fig fruit;

(6) Packing the sterilized fig fruit to obtain the dried fig fruit product.

Further, the cleaning described in step (1) is running water cleaning.

Further, the fig fruit described in the step (2) is a whole fig fruit with a pedicle.

Further, the fig fruit described in the step (2) is a whole fig fruit with a maturity of 6-8 maturity and a pedicle.

Further, the deenzyming treatment described in step (2) includes the following content: pour the fig fruit into the boiling aqueous solution of citric acid containing 0.8-1.2% by mass fraction, and keep boiling for 10-15 minutes.

Further, the color protection treatment described in step (3) includes the following content: pour the fig fruit into an aqueous solution of vitamin C containing 0.3-0.6% by mass fraction, and keep it at 10-25° C. for 5-10 minutes.

Further, the drying process described in step (4) is: placing the fig fruit in a baking tray, keeping it at 65-75° C. for 7-12 hours, and the water content of the dried fig fruit is 15-20%.

Further, the sterilizing treatment in step (5) includes the following content: placing the fig fruit in a closed and dry space, and sterilizing it with ultraviolet light for 7-8 hours.

The beneficial effects of the present invention are as follows:

1. In the preparation method of the dried fig fruit provided by the present invention, what is selected is that the degree of maturity is 6-8 ripe, no damage by diseases and insect pests, no rotten fig fruit, the quality of the finished product prepared by selecting such fruit is better and the yield is also higher In addition, the present invention also selects the whole fruit of fig with fruit pedicle for use, makes the dried fruit shape of preparation complete, guarantees fruit and fruit pedicle as much as possible nutritive substance, guarantees its medicinal value.

2. In the preparation method of dried figs provided by the present invention, washing with running water is more conducive to removing dirt and impurities than general cleaning, and can reduce damage to figs caused by washing.

3. In the prior art, when preparing dried figs, there is an operation of removing the peel: first peel the skin with lye, and then neutralize it with acid. This will not only damage the nutritional content of the fig fruit, but also complicate the operation, and the lye used will also cause corrosion to human skin. In the preparation method of dried fig fruit provided by the present invention, the treatment of removing the peel is not carried out, the operation is safer and simpler, and the nutritional components of the fig peel are retained: the peel is rich in various amino acids, vitamins, etc. required by the human body , wherein the content of selenium is high, which can prevent and treat pharyngitis, as well as gastrointestinal discomfort.

4. In the preparation method of dried figs provided by the present invention, the green color and astringency of figs can be well removed by using citric acid aqueous solution to cook and kill, so that the prepared dried figs are golden in color without browning, and have a good taste. Citric acid is also a part of human nutrition. Using it to cook and kill greens will not introduce other chemical substances harmful to human health, so that the prepared dried figs will be healthy and nutritious.

5. In the traditional preparation process of dried figs, soaking in sodium bisulfite solution or even sulfur fumigation is often used to achieve the effect of color protection, causing harmful substances to remain in the dried fruit and threatening human health. And in the preparation method of dried fig fruit provided by the present invention, adopt vitamin C to carry out color protection treatment, due to the antioxidant effect of vitamin C, prevent the browning of fig fruit, further guarantee the golden color and luster of the dried fig fruit prepared; Nutrients belonging to the human body, using it to process fig fruit will not only not cause harmful substances to remain, but will increase the nutritional value of dried fruit.

6. In the preparation method of dried figs provided by the present invention, the temperature and time adopted during drying are conducive to ensuring that the nutritional components of figs are less lost, and the prepared figs are golden in color and have a sense of transparency.

7. In the preparation method of dried figs provided by the present invention, the treatment of ultraviolet sterilization is also adopted, so that the dried figs prepared are safer and more hygienic, and are more conducive to human health.

8. Using the method provided by the present invention to prepare dried figs, the operation is simple, safe, and highly automated, which is beneficial to a large amount of industrial production; the prepared dried fruits are complete in shape, golden in color, and have a sense of transparency; the prepared dried fruits do not have any harmful additives , the nutritional content of the fruit is less lost, and there is a natural fragrance of figs and a good taste.

Detailed ways

Below in conjunction with example the present invention will be further described.

Example 1

(1) Put the freshly harvested figs with pedicles into a three-stage washing machine and wash them with flowing water to remove sand and impurities;

(2) The cleaned figs are sorted on a manual sorting machine to select 6-8 mature, non-rotten and non-deteriorating fig fruits;

(3) Put the selected figs into the boiling water solution with 1% citric acid added by mass fraction, cook in the fruit cooking machine for 10 minutes, and then remove the fruit;

(4), import the figs after step (3) into an aqueous solution at 15°C containing 0.5% vitamin C by mass fraction, cool them for 5 minutes, and then fish out the fruits;

(5) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 70°C, and take them out after 12 hours. At this time, the water content of the figs is 15%;

(6) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 8 hours;

(7) A finished product that packs the sterilized dried figs according to different packaging specifications.

After testing, this product has a golden appearance and a sense of transparency. It well retains the nutritional content of figs, and has the natural fragrance of figs. It does not add sugar or any chemical additives, and meets the hygienic standards stipulated by the state.

Example 2

(1) From the freshly harvested figs with pedicles, select figs that are free from mildew and deterioration, and put them into a three-stage washing machine to remove sand and impurities by flowing clean water;

(2) Put the cleaned figs into the boiling water solution with 0.8% citric acid added by mass fraction, cook in the fruit cooking machine for 12 minutes, and then remove the fruit;

(3), import the figs after step (3) into an aqueous solution at 20°C containing 0.3% vitamin C by mass fraction, and cool them for 8 minutes, then fish out the fruits;

(4) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 72°C, and take them out after 10 hours, when the water content of the figs is 18%;

(5) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 7 hours;

(6) A finished product that packs the sterilized dried figs according to different packing specifications.

After testing, this product has a golden appearance and a sense of transparency. It well retains the nutritional content of figs, and has the natural fragrance of figs. It does not add sugar or any chemical additives, and meets the hygienic standards stipulated by the state.

Example 3

(1) From the freshly harvested figs with pedicles, select figs that are free from mildew and deterioration, and put them into a three-stage washing machine to remove sand and impurities by flowing clean water;

(2) Put the cleaned figs into the boiling aqueous solution with 1.2% citric acid added by mass fraction, cook in the fruit cooking machine for 15 minutes, and then remove the fruit;

(3) Import the figs after step (3) into an aqueous solution at 20°C containing 0.6% vitamin C by mass fraction and cool them for 10 minutes, then fish out the fruits;

(4) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 65°C, and take them out after 7 hours, when the water content of the figs is 20%;

(5) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 7 hours;

(6) A finished product that packs the sterilized dried figs according to different packing specifications.

After testing, this product has a golden appearance and a sense of transparency. It well retains the nutritional content of figs, and has the natural fragrance of figs. It does not add sugar or any chemical additives, and meets the hygienic standards stipulated by the state.

Claims (2)

1. A preparation method of dried fig fruit, characterized in that it comprises the following contents: (1) Washing the fig fruit; (2) Carrying out the greening treatment on the cleaned fig fruit; (3) Carry out color protection treatment to the fig fruit after killing green; (4) Drying the color-protected fig fruit; (5) Sterilizing the dried fig fruit; (6) Packing the sterilized fig fruit to obtain the dried fig fruit product; The fig fruit described in the step (2) is a fig whole fruit whose maturity is 6-8 mature and has a pedicle; The deenzyming treatment described in the step (2) includes the following contents: pour the fig fruit into the boiling aqueous solution of citric acid containing 0.8-1.2% mass fraction, and keep the boiling state for 10-15min; The color protection treatment described in step (3) includes the following contents: pour the fig fruit into the vitamin C aqueous solution containing 0.3-0.6% mass fraction, and keep it at 10-25°C for 5-10min; The drying treatment described in step (4) is as follows: the fig fruit is placed in a baking tray and kept at 65-75° C. for 7-12 hours, and the water content of the dried fig fruit is 15-20%. 2. The preparation method of dried figs according to claim 1, characterized in that the cleaning described in step (1) is running water cleaning. 3. The preparation method of dried figs according to claim 1, characterized in that the sterilization treatment described in step (5) includes the following content: put the figs in a closed and dry space, and sterilize them with ultraviolet light7. -8h.